Spatchcocked Chicken with Smashed Potatoes
About This Spatchcocked Chicken with Smashed Potatoes
This is my new favorite chicken recipe — it hits every single flavor note. The spatchcocked chicken gets an overnight dry brine and a heavy coating of “Vampire Repellent” seasoning for deep garlic-forward flavor and ultra-crispy skin. The crispy smashed mini potatoes are creamy on the inside, crunchy on the outside, and seasoned with the same blend for a cohesive flavor moment. Everything gets finished with a garlicky yogurt sauce and a sweet-tangy honey dijon vinaigrette. It’s easy, comforting, and feels restaurant-level without being complicated.
Why You’ll Love It
The chicken skin becomes shatteringly crisp thanks to the overnight dry brine.
The smashed potatoes are perfectly golden and addictive.
Two sauces — a garlic yogurt drizzle + a honey dijon vinaigrette — layer flavor without extra work.
Uses simple ingredients but tastes like something you’d order at a chic bistro.
Great for weeknights but impressive enough for guests.
Ingredients You’ll Need
Whole chicken
Mini yellow potatoes
Vampire Repellent seasoning
Greek yogurt, garlic, lemon
Olive oil, honey, dijon mustard, apple cider vinegar
Salt & pepper
Fresh herbs (optional)
How to Make It
The chicken gets spatchcocked, seasoned, and dry-brined overnight. The next day, it’s pan-seared until the skin is deeply golden, then finished in the oven. While it cooks, boil the potatoes until tender and prepare both sauces. Smash and pan-fry the potatoes in hot olive oil until crisp. Carve the chicken, arrange everything on a platter, and drizzle with both sauces.
Tips for Success
Don’t skip the overnight dry brine — this is what gives the chicken its super crisp skin.
Make sure the oil is shimmering before searing the chicken or frying the potatoes.
Smash potatoes gently so they don’t fall apart when frying.
If the yogurt sauce is too thick, thin it with water 1 tablespoon at a time.
Let the chicken rest before carving so it stays juicy.
Frequently Asked Questions
Do I have to spatchcock the chicken?
Yes, if you want even cooking and maximum crispiness. It also cooks faster.
Can I use another seasoning instead of Vampire Repellent?
Any garlic-heavy, slightly spicy blend works. You can also make your own.
Can I prep anything ahead?
Yes — chicken can dry brine up to 24 hours, and both sauces can be made earlier in the day.
Can I roast the potatoes instead of pan-frying?
Yes, but they won’t get quite as crunchy. Pan-frying is worth it.
What to Serve With This
Simple green salad with lemon vinaigrette
Roasted vegetables
Garlic bread
Rice pilaf or couscous
A big side of roasted broccoli
More Recipes You’ll Love
If you don’t have access to “Vampire Repellent Seasoning”
Homemade “Vampire Repellent” Mix
2 tsp garlic powder
1 tsp granulated onion
1 tsp smoked paprika (or regular paprika)
½–1 tsp crushed red pepper flakes
½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
½–1 tsp kosher salt
Spatchcocked Chicken with Smashed Potatoes
Ingredients
- 1 whole 5 lb chicken
- 2 tablespoons all-purpose flour
- Vampire Repellent Seasoning
- salt and pepper
- olive oil
- 3 lbs mini yellow potatoes
- 1 cup plain Greek yogurt
- 2 cloves garlic, grated (or minced)
- 2 tablespoons lemon juice
- Salt to taste (I probably used 1.5 teaspoons)
- Chopped fresh parsley or dill for garnish (optional)
- 4 tablespoons of water- optional, this will thin out the sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- Salt and black pepper to taste
Instructions
- DAY BEFORE Spatchcock chicken and liberally salt and season with vampire repellent seasoning. Top and back of the chicken. Lay on a wire rack on top of a pan and leave in refrigerator overnight. This will dry out the skin and will make it really crispy!
- WHEN READY TO COOK Preheat oven to 350°F
- In a cast iron pan, add 2-3 tablespoons of oil over medium heat. Sprinkle chicken lightly with flour, and when oil is hot enough (shimmering) add chicken to pan skin-side down and don’t move it for about 8-10 minutes to get a really good crust. Then flip chicken over and stick in oven until internal chicken thigh temp is 165°F (about 45-60 minutes). Remove from oven and let rest.
- While chicken is in oven, boil potatoes in salted water until fork tender. Drain and spread on a paper towel-lined cutting board to dry.
- In a small bowl, make the honey dijon vinaigrette by whisking together olive oil, apple cider vinegar, dijon mustard, and honey until well combined. Season with salt and pepper to taste.
- In a medium bowl, make the garlic yogurt sauce by mixing together the greek yogurt, grated garlic, chopped parsley or chives, and lemon juice until combined. Season with salt to taste. The consistency will be really thick- add 1 tablespoon of water at a time until you get to the consistency that you like. I prefer it to be drizzle-able.
- With about 10-20 minutes left on the chicken, fry potatoes in a large pan by heating 1/3 cup olive oil on medium heat until shimmering. Smash potatoes with the bottom of a glass cup or your hand (don’t smash too hard). Fry in batches, about 5-8 minutes per side until really crispy. Brush oil from the pan on the top of the potatoes once you first put them in the pan, and then lightly sprinkle with vampire repellent seasoning and salt.
- To serve, carve up chicken and plate with potatoes. Drizzle vinaigrette and yogurt sauce over and enjoy!
